Perhaps you do already know what belongs to serving in fine Cream Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as well as I do; but (pardon me) I speak not to any knowing Person, but to the Ignorant, because they may not remain so; besides really there are new Modes come up now adays for eating and drinking, as well as for Clothes, and the most knowing of you all may perhaps find somewhat here which you have not already seen; and for the Ignorant, I am sure they may ground themselves very well from hence in many accomplishments, and truly I have taken this pains to impart these things for the general good of my Country, as well as my own, and have done it with the more willingness, since I find so many Gentlewomen forced to serve, whose Parents and Friends have been impoverished by the late Calamities, viz. the late Wars, Plague, and Fire, and to see what mean Places they are forced to be in, because they want Accomplishments for better.
I am blamed by many for divulging these Secrets, and again commended by others for my Love and Charity in so doing; but however I am better satisfied with imparting them, than to let them die with me; and if I do not live to have the Comfort of your Thanks, yet I hope it will cause you to speak well of me when I am dead: The Books which before this I have caused to be put in Print, found so good an acceptance, as that I shall still go on in imparting what I yet have so fast as I can.
Now to begin with the Ordering those things named to you:
If it be but a private Dinner or Supper in a Noble House, where they have none to honour above themselves, I presume it may be thus:
In Summer time, when the Meat is all taken away, you may present your several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort, the next of another; one or two Scollop Dishes with several sorts of Fruit, which if it be small fruit, as Rasps or Strawberries, they must be first washed in Wine in a Dish or Bason, and taken up between two Spoons, that you touch them not.
With them you may serve three or four small Dishes also with Sweet-meats, such as are most in season, with Vine Leaves and Flowers between the Dishes and the Plates, two wet Sweet-meats, and two dry, two of one colour, and two of another, or all of several colours.
Also a Dish of Jellies of several colours in one Dish, if such be required.
If any be left, you may melt them again, and put them into lesser
Glasses, and they will be for another time:
If any dry ones be left, they are soon put into the Boxes again.
If any persons come in the afternoon, if no greater, or so great as the Person who entertains them, then you may present one or two Dishes of Cream only, and a whipt Sillibub, or other, with about four Dishes of Sweet-meats served in, in like manner as at Dinner, with Dishes of Fruit, and some kind of Wine of your own making; at Evenings, especially on Fasting Days at Night, it is fit to present some pretty kind of Creams, contrary from those at Dinner, or instead of them some Possets, or other fine Spoon Meats, which may be pleasant to the taste, with some wet and dry Sweet-meats, and some of your fine Drinks, what may be most pleasing.